The Regent Berlin fee promise Fizz Culinary Adventures is arguably the most proud owners of one res

(Map) The Regent Berlin Michelin two-star Fei Xu Fizz Culinary buona beef menu Adventures (Fischers Fritz) The Regent Berlin is located in the historic buona beef menu district (Mitte), near universally recognized world has the most beautiful scenery of the Royal Berlin Lin Square (Gendarmenmarkt Square), in addition to being a world-renowned travel magazine "Conde Nast Traveler" Award for "Best accommodation of the world" buona beef menu outside of one, there are elegant decor and warm atmosphere of classical elegance buona beef menu and Michelin two-star "hotel fee Xu Fizz Culinary Adventures "(Fischers Fritz), with dining ware cooperation with the German porcelains MEISSEN meals, more contrast cuisine multiplying effect. (Map) The Regent Berlin fee promise Fizz Culinary Adventures (Fischers Fritz) (Figure) fee Xu Fizz Culinary Adventures lobster press (Lobster press) (Figure) fee Xu Fizz Culinary Adventures Chef g里斯汀洛泽 (Christian buona beef menu Lohse)
The Regent Berlin fee promise Fizz Culinary Adventures is arguably the most proud owners of one restaurant because the restaurant is Germany's first and only restaurant with lobster press (Lobster press), and the world also just 5 units, including a flat-Christofle Museum in Paris. Regardless of making lobster presses require more than 10 craftsmen 20 years of experience buona beef menu and more than 150 hours of complicated and time-consuming work, just press lobster process itself is an art. To allow guests to enjoy the most perfect lobster delicious, restaurant executive chef 克里斯汀洛 Ze (Christian buona beef menu Lohse) and his culinary team will top the lobster meat is ready, however, crushing procedures and preparations of the lobster butter mousse responsible shall be referred to wait outside the restaurant field service personnel.
This is not an easy task, because it is about whether to quickly and gracefully meals served in front of the guests, and the press made of proteins, hot sauce, a little lemon and fresh oil will not condense in one piece. This Road lobster buona beef menu dishes name is "Homard à la presse" lobster meat served with lobster juice made from lobster cream mousse, buona beef menu decorated with seasonal dishes. To Presents Creative cuisine, this course meals have kitchens with field service personnel a perfect match for the job. Field service personnel to lobster and lobster egg shell into the silver press squeezing, squeezing the program itself requires a lot of strength and skill to deal with, to be done by two people. The whole process is simply an artistic performance. Extraction of juice add other ingredients stirred together into lobster butter mousse, prepared lobster cream mousse for about 15 minutes, enough time to carefully deal with the press program lobster, lobster meat and sauce perfectly.
Chef Klose was born in 1967, in France, Dijon (Dijon) of Jean Pierre Billoux restaurant as an apprentice chef to open his career. He studied culinary skills in France, in Tours (Tours) Charles Barrier Michelin 2 star restaurant, as well as Paris, Michelin three-star restaurant Guy Savoy work. After another in many famous restaurants and services, such as chef Marc Meneau in France Vezelay (Vezelay) Michelin three-star L'Esperance buona beef menu restaurant, The Dorchester restaurant in London - where he still Brunei Sultan (Head of State) of Queen's chef, Germany 戴德斯夏姆 (Deidesheim) of Schwarzer Hahn cellar restaurant. Klose will be treated as interest in cooking creative dishes, offers a variety of unique, exquisite fish and seafood meals. Fei Xu Fizz Culinary Adventures opened just one year, it was awarded a Michelin star rating. buona beef menu In the fall of 2007, Klose became the first in the past 13 years the only Michelin two-star buona beef menu chef in Berlin, is today one of Germany's most famous chefs. buona beef menu As of early November 2012, he was by virtue of classic French cuisine with a modern twist, has continued to maintain five consecutive years lived in Berlin's only Michelin two-star chef crown. More strange is that the restaurant also won another major food authority "Terminator high priority Food Guide" (le guide gastronomique Gault Millau) awarded 18 points high rating.
Chef Klose is one of the Germany's most famous chefs. When he was working in Germany before Bud Owen Howson (Bad Oeynhausen) of "Windmühle" restaurants, received a "high priority Terminator Food Guide" (le guide gastronomique Gault Millau) counterparts buona beef menu gave him a high rating of 18 points. Prior to this, he was in Hannover, Germany (Hannover) Hotel Schweizerhof Hotel "Schu's Restaurant" restaurant work, was awarded buona beef menu 1 Michelin star and 18 points higher Terminator excellent rating. In his previous job now is when in 柏林格鲁尼 Ward District (Grunewald) Schlosshotel hotel "Vier Jahreszeiten" restaurant, it is a Michelin star and 16 points buona beef menu higher Terminator buona beef menu excellent rating. buona beef menu
Hours: Monday to Sunday breakfast 06:30 - 10:30 am late breakfast from 10:30 am - 11:30 am Lunch 12:00 pm - 2:00 pm Dinner 6:30 pm - 10: 30
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